Roasted sweet potatoes are a must have at every holiday dinner, but rather than just roasting them, mashing them, or god forbid, putting marshmallows on top of them (who does that?), I think nestling them on a bed of dressed kale is a classy way to serve ’em up! For your next holiday feast, try this roasted sweet potato kale salad with mustard dill vinaigrette! It’ll win over all of your guests.
I have tons of other recipes available if you’re making this for an upcoming holiday! Cook up some vegan love with a roast, casserole, and don’t forget dessert!
roasted sweet potato kale salad with mustard dill vinaigrette
This salad has it all! Kale, roasted sweet potatoes and a tangy vinaigrette combine for a healthy dish that will please any crowd.
Ingredients
mustard dill vinaigrette
- 1/3 C cold-pressed olive oil
- 2 1/2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp agave nectar
- 1/8 C fresh dill fronds
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
roasted sweet potato
- 2 sweet potatoes
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
salad
- 1/4 C toasted pumpkin seeds
- 1 tbsp maple syrup
- 3 C finely chopped kale, stems removed
- 1/2 C finely chopped red cabbage
- 1/2 a lemon, juiced
- 1 tbsp grated fennel
- 1 tbsp finely chopped chives
Instructions
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If you want a really creamy dressing, use a blender to combine all the ingredients. You could also just whisk this together or shake everything up in a jar. If you aren't using a blender, be sure to finely chop the fresh dill before adding it to the rest of the ingredients. Refrigerate until ready to serve the salad.
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Preheat oven to 400°F.
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Chop the sweet potatoes into approximately 2 cm cubes (equals about 2 cups of cubed sweet potato). Toss the sweet potatoes in olive oil, sea salt, and ground black pepper. Roast in an oven safe baking dish for 25 minutes, tossing half way through.
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About 10 minutes before the sweet potatoes are done roasting, you can start to assemble the rest of the ingredients. Candy your pumpkin seeds with maple syrup in a non-stick pan heated to medium and cook for approximately 6 to 8 minutes until they're candied, crispy, and a little bit sticky. After they're cooled, you can roughly chop them with a knife or break up the pieces with a fork.
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In your serving dish, massage the finely chopped kale with lemon juice using your hands for a minute or two until it's softened and wilted. Add in red cabbage, 1/2 of the dressing, and toss to coat evenly. Place the sweet potatoes on top when they're still warm. Then add candied pumpkin seeds on top, as well as grated fennel and chives as a garnish. Leave the other half of the dressing on the table if people want more with their serving.
